In a medium saucepan over medium heat, melt together 8 tablespoons butter and 1/2 cup beer. When butter is melted, remove pot from heat, and whisk in 3 ounces chocolate until melted and smooth. Whisk in cherries until combined.

In a large mixing bowl, using a mixer on medium speed, beat together eggs, granulated sugar, salt, baking soda, cocoa powder, and melted butter-chocolate mixture until well combined - about 2 minutes. Reduce mixer speed to low and beat in flour until just combined.

Place batter into prepared dish; sprinkle with almonds. Bake 45 minutes, or until well risen and no longer wobbly. Cool completely.

To make the frosting, begin by melting the remaining 2 ounces of chocolate. In a large mixing bowl, using a mixer on medium speed, beat together melted chocolate, remaining 2 tablespoons butter, remaining 2 tablespoons beer, confectioners' sugar and almond extract until creamy and smooth - about 2 minutes. Spread frosting over cooled brownies. Lift out foil from pan, and slice into bars.